2 cups chopped seedless watermelon 1 seedless orange, peeled and broken into sections 2 bananas, peeled and sliced just before making the sangria 1 cup seedless grapes, cut into halves 1 bottle dry champagne of your choice
Poinsettia – This is the classic Christmas Day brunch cocktail. Recipe: A splash of cranberry juice (about 3 oz) mixed with a smaller splash oz) of Cointreau (choose Cointreau over Triple Sec) in a Champagne flute and topped with chilled Champagne.
Island Mimosa 2 parts Delamotte Champagne or Cono Sur sparkling wine 1 part pineapple juice 1 part Malibu Coconut Rum dash of Grenadine frozen pineapple chunks, to garnish and keep drink chilled (optional)
Champagne Cocktail from Sweet Paul Recipe for one drink 3 oz of champagne oz of cognac 2 dashes of Angostura bitters 1 sugar cube Soak sugar cube in champagne flute with angostura bitters Add champagne and cognac Garnish with a sprig of currents